Seafood

Crab Rangoon

Smokin and Grillin wit AB is known for infusing bold flavors into his recipes, and we’ve taken inspiration from his style to create a Crab Rangoon masterpiece. Picture the sizzle of the grill, the aromatic smoke swirling around, and the anticipation of a culinary experience that goes beyond the ordinary.

Ingredients

  • 18 pcs wonton wrappers
  • 2 cups avocado oil or Branch and Vine
  • Water for sealing wontons

Filling:

  • ½ cup + 2 tbsp imitation crab meat or canned real crab meat
  • ½ cup cream cheese (Philadelphia Light Cream Cheese recommended)
  • 1 tablespoon green onion, finely chopped
  • 1 teaspoon regular soy sauce
  • ½ teaspoon sesame oil (omit if allergic)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon white granulated sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Serve with:

  • Sweet Thai Chili sauce

Instructions

Prepare the Filling:

  • Combine imitation crab meat or real crab meat, cream cheese, green onion, soy sauce, sesame oil (if not allergic), Worcestershire sauce, sugar, garlic powder, and black pepper in a mixing bowl.
  • Mix until well combined and set aside.

Assemble the Crab Rangoon:

  • Lay out the wonton wrappers on a clean surface.
  • Place a small amount of the filling in the center of each wrapper.

Seal the Wontons:

  • Moisten the edges of the wonton wrapper with water.
  • Fold the wrapper in half, forming a triangle, and press the edges to seal.

Shape the Crab Rangoon:

  • Optionally, fold the two bottom corners of the triangle towards each other for a traditional Crab Rangoon shape.

Heat the Oil:

  • In a deep pan, heat the avocado oil or neutral tasting oil to 350°F (175°C).

Fry the Crab Rangoon:

  • Carefully place the sealed wontons in the hot oil and fry until golden brown (usually 2-3 minutes per side).

Remove and Drain:

  • Use a slotted spoon to remove the Crab Rangoon from the oil and place them on a paper towel to drain excess oil.

Serve with Style:

  • Arrange the Crab Rangoon on a serving plate and present them with a side of sweet Thai Chili sauce.

Recipe Card

Crab Rangoon

Prep Time 20 min Cook Time 10 min Total Time 30 mins
Difficulty: Beginner Servings: 18

Ingredients

Instructions

  1. Combine imitation crab meat or real crab meat, cream cheese, green onion, soy sauce, sesame oil (if not allergic), Worcestershire sauce, sugar, garlic powder, and black pepper in a mixing bowl.

  2. Lay out the wonton wrappers on a clean surface.

  3. Place a small amount of the filling in the center of each wrapper.

  4. Moisten the edges of the wonton wrapper with water.

  5. Fold the wrapper in half, forming a triangle, and press the edges to seal.

  6. Optionally, fold the two bottom corners of the triangle towards each other for a traditional Crab Rangoon shape.

  7. In a deep pan, heat the avocado oil or neutral tasting oil to 350°F (175°C).

  8. Carefully place the sealed wontons in the hot oil and fry until golden brown (usually 2-3 minutes per side)

  9. Use a slotted spoon to remove the Crab Rangoon from the oil and place them on a paper towel to drain excess oil.

  10. Arrange the Crab Rangoon on a serving plate and present them with a side of sweet Thai Chili sauce.

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Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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